Spanish wines are wines produced in the southwestern European country of Spain. Located on the Iberian Peninsula, Spain has over 2.9 million acres (over 1.17 million hectares) planted—making it the most widely planted wine producing nation but it is only the third largest producer of wine in the world, the largest being Italy and France. This is due, in part, to the very low yields and wide spacing of the old vines planted on the dry, infertile soil found in many Spanish wine regions. The country is ninth in worldwide consumptions with Spaniards drinking, on average, 10.06 gallons (38 liters) a year. The country has an abundance of native grape varieties, with over 600 varieties planted throughout Spain though 80 percent of the country's wine production is from only 20 grapes—including Tempranillo, Albariño, Garnacha, Palomino, Airen, Macabeo, Parellada, Xarel·lo, Cariñena and Monastrell. Major Spanish wine regions include the Rioja and Ribera del Duero which is known for their Tempranillo production; Jerez, the home of the fortified wine Sherry; Rías Baixas in the northwest region of Galicia that is known for its white wines made from Albariño and Catalonia which includes the Cava and still wine producing regions of the Penedès as well the Priorat region.
wine-producing countries such as France, Italy and Spain
Saturday, December 19, 2009
Sunday, December 13, 2009
Yarden Chardonnay 2005
Kosher Wines on line
Mevushal: No
Alc/Vol: 14%
Size: 750 ml
Region: Israel
Type: Dry
Color: White
Varietal: Chardonnay
Supervision: Circle K
This item qualifies for Budget Shipping
General Information
Yarden Chardonnay was produced entirely from Chardonnay grapes grown in the Golan Heights. The cool climate, rocky volcanic soil and high altitude are ideal conditions for growing classic wine grape varieties. Barrel fermentation and aging, along with partial malolactic fermentation, yields a beautifully complex wine balancing fruit with butter and oak. To preserve the quality of the wine, this bottle should be stored on its side in a cool, dark place. Best served at about 55 degrees F.
Kosher For Passover
Yarden
The Golan Heights Winery produces premium varietals, proprietary blends and traditional method sparkling wines, marketed under the labels "Yarden", "Gamla" and "Golan". The winery was founded in 1983 and is located in the small town of Katzrin, high up on the Golan Heights. By combining state of the art technology with traditional vinification techniques, the company has succeeded in producing award-winning wines, firmly placing Israel on the international wine map.
Awards
Wine Spectator 90 Points 2005 vintage
Rich and well-structured, with ripe apple and apricot flavors accented by mineral and citrus notes. The crystalline finish ends with spice and hints of sea salt. Kosher. Drink now through 2011. 6,971 cases made.
Friday, September 25, 2009
Quick & Kosher - Recipes From The Bride Who Knew Nothing
Jamie Geller is the debut host of Simply Kosher, a new cooking series launched by the Orthodox Union website. She is a freelance producer for HBO and the Food Network. She is also a nationally syndicated food and lifestyle columnist, Jamie's articles have appeared domestically and internationally via the Jewish Press (America s largest independent Jewish weekly newspaper); American Jewish Life, The 5 Towns Jewish Times, Mother's Helper Magazine and online. She and her husband have two daughters, with a third on the way. They live in Monsey, NY
Best Price: Quick & Kosher - Recipes From The Bride Who Knew Nothing
Thursday, September 17, 2009
Jewish Food
What does it mean? The verse comes from Torah [Deuteronomy 8:3] and is a reference to the miraculous manna, which fell from heaven daily during the Jewish people's sojourn in the wilderness. The conclusion of the verse is that "rather, by the utterance of God's mouth does man live." Thus, it is reminding us about the true source of human sustenance.
JewishFood.org
JewishFood.org
Tuesday, August 21, 2007
Lox is salmon fillet that has been cured
Lox is salmon fillet that has been cured. In its most popular form, it is thinly sliced (less than 5 millimeters in thickness) and, typically, served on a bagel, often with cream cheese.
Noted for its importance in Ashkenazic Jewish cuisine, the food and its name were introduced to the United States through Eastern European Jewish immigrants. The term lox derives from Lachs in German and לאַקס laks in Yiddish, meaning "salmon". It is a cognate of Icelandic and Swedish lax, Danish and Norwegian laks, and Old English læx.
Sometimes called regular or belly lox, lox is traditionally made by brining in a solution of water or oil, salt, sugars and spices (the brine). Although the term lox is sometimes applied to smoked salmon, that is a different product.
Similar products
Noted for its importance in Ashkenazic Jewish cuisine, the food and its name were introduced to the United States through Eastern European Jewish immigrants. The term lox derives from Lachs in German and לאַקס laks in Yiddish, meaning "salmon". It is a cognate of Icelandic and Swedish lax, Danish and Norwegian laks, and Old English læx.
Sometimes called regular or belly lox, lox is traditionally made by brining in a solution of water or oil, salt, sugars and spices (the brine). Although the term lox is sometimes applied to smoked salmon, that is a different product.
Similar products
- Nova or Nova Scotia salmon, sometimes called Nova lox, is cured with a milder brine and then cold smoked. The name dates from a time when much of the salmon in New York City came from Nova Scotia. Today, however, the name refers to the milder brining, as compared to regular lox, and the fish may come from other waters or even be raised on farms. * Scottish-style salmon. A mixture of salt and sometimes sugars, spices and other flavorings are applied directly to the meat of the fish is called "dry-brining" or "Scottish-style." The brine mixture is then rinsed off, and the fish is cold smoked.
- Scandinavian-style smoked salmon. The fish is salt-cured and cold-smoked.
- Gravad lax or Gravlax. This is a traditional Scandinavian means of preparing (salmon). Gravad lox is not smoked, but it can be served in a similar fashion. The salmon is coated with a spice mixture, which often includes dill, sugars, salt, and spices like juniper berry. It is then weighted down to force the moisture from the fish and impart the flavorings. It is often served with a sweet mustard-dill sauce.
Beef tongue
Beef tongue is literally the tongue of a cow. The human consumption of beef tongue dates back to the days of Paleolithic hunters, who preferred the fatty portions of the carcass including tongues, as well as organs, brains, feet and marrow. Beef tongue is very high in fat however, at almost 75% of its calories derived. Some countries, such as Canada, and specifically the province of Alberta who have a large beef export industry, export large quantities of beef tongue.
Preparation
Beef tongue is often seasoned with onion and other spices, and then placed in a bowl to boil. After it has cooked the skin is often removed and served. Pickled tongue is often used by the preparer because it is already spiced. If cooked in a sauce, it can then later be reused as a sauce for meatballs or any other food item.
Beef tongue around the world
Tongue is widely used in Mexican cuisine, and often seen in tacos and burritos. Boiled tongue or boiled brisket is traditionally eaten on the Jewish holiday of Sukkot, a harvest festival also known as the Feast of Tabernacles. Also, beef tongue is a part of German cuisine, Portuguese cuisine, Persian cuisine, Philippine cuisine, and Albanian cuisine.
Preparation
Beef tongue is often seasoned with onion and other spices, and then placed in a bowl to boil. After it has cooked the skin is often removed and served. Pickled tongue is often used by the preparer because it is already spiced. If cooked in a sauce, it can then later be reused as a sauce for meatballs or any other food item.
Beef tongue around the world
Tongue is widely used in Mexican cuisine, and often seen in tacos and burritos. Boiled tongue or boiled brisket is traditionally eaten on the Jewish holiday of Sukkot, a harvest festival also known as the Feast of Tabernacles. Also, beef tongue is a part of German cuisine, Portuguese cuisine, Persian cuisine, Philippine cuisine, and Albanian cuisine.
Babka
Babka (бабка), also known as baba (баба), is a sweet spongy yeast cake. Babka originated in Eastern Europe and was introduced to North America by early immigrants. Traditional babka has some type of fruit filling, especially raisins, and is glazed with a fruit-flavored icing, sometimes with rum added. Modern babka may be chocolate or have a cheese filling.
Despite its Christian associations, babka is also popular among Jews, particularly those with family origins in Eastern Europe.
Other than the dessert variety, there also exists a traditional Eastern European Jewish variety prepared during Passover in lieu of bread. Generally, this sort is not sweet and is prepared using crushed matzos with water, egg, and salt.
The Babka is sometimes mentioned in the show Seinfeld, where they also reference a Cinnamon Babka. It has been parodied in Cory in the House as a "Nakishka", implying it is from Bahavia.
Etymology
The name babka is a diminutive of baba ‘old woman’ or ‘grandmother’, and probably refers to the shape of the pastry, a tall cylinder, sometimes with corrugations resembling a skirt’s pleats.[1] The name of the pastry entered the English language from Polish, via French, although it is also sometimes used in its original sense, especially among those of Eastern European descent.
Despite its Christian associations, babka is also popular among Jews, particularly those with family origins in Eastern Europe.
Other than the dessert variety, there also exists a traditional Eastern European Jewish variety prepared during Passover in lieu of bread. Generally, this sort is not sweet and is prepared using crushed matzos with water, egg, and salt.
The Babka is sometimes mentioned in the show Seinfeld, where they also reference a Cinnamon Babka. It has been parodied in Cory in the House as a "Nakishka", implying it is from Bahavia.
Etymology
The name babka is a diminutive of baba ‘old woman’ or ‘grandmother’, and probably refers to the shape of the pastry, a tall cylinder, sometimes with corrugations resembling a skirt’s pleats.[1] The name of the pastry entered the English language from Polish, via French, although it is also sometimes used in its original sense, especially among those of Eastern European descent.
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